Shepherd's purse stuffed bun
Steamed buns are the staple food in the north. Spring is the season to eat wild vegetables, whether bitter herbs, shepherd's purse, dandelion... It is suitable for making dumplings, steamed buns, cold dishes, fresh and delicious. A little trick makes your steamed buns soft and delicious.1. The secondary fermentation plays a decisive role in the softness of the steamed stuffed bun skin. The time of secondary fermentation can be adjusted appropriately at room temperature. If it takes 15 minutes in summer, it can be extended if it is cold.2. Do not pick wild vegetables near the road or in places with a large number of people. It is unsanitary. After picking, soak them for a while when cleaning them, so that they can eat safely and clean.
Step 1 . Add yeast powder into warm water and mix well. Add flour and form a dough with moderate hardness. Let it stand and ferment into a honeycomb.
Step 2 . Clean the shepherd's purse.
Step 3 . Heat the shepherd's purse with boiling water and soak the vermicelli in your hair.
Step 4 . Chop shepherd's purse.
Step 5 . Dice the tofu, onion and ginger.
Step 6 . Wash and chop the vermicelli, add salt, chicken essence and peanut oil, mix well, add more peanut oil, and wild vegetables absorb oil.
Step 7 . Take out the dough, knead it evenly, pull it into small preparations, and roll it into a round bun skin.
Step 8 . Put the stuffing on the bun skin.
Step 9 . Pinch and close the mouth along the edge.
Step 10 . Cover with wet cloth and ferment again in a warm place for about 30 minutes.
Step 11 . Put cold water in the pot, grease the cage drawer, put steamed buns on it, steam over high heat for about 20 minutes, and then come out of the pot.
Step 12 . It's cool and can be sealed and stored. Just steam it as you eat.
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